A Vienna coffee is coffee or espresso topped with whipped cream. Milk is sometimes poured into the coffee/espresso before adding the whipped cream. Vanilla, chocolate or cinnamon is sometimes sprinkled on the cream. Melange mit schlag (or schlagobers) is the Austrian term for coffee with whipped cream. Austria has a number of coffees with whipped cream.
A coffee milk is a drink similar to chocolate milk; however, instead of chocolate syrup, coffee syrup is used. It is the official state drink of Rhode Island in the United States.
The use of fresh milk in coffee in cafés and restaurants is a newer phenomenon (from the 20th century) when fridges became common. The use of full cream is known much further back in time (but not in the use as whipped cream [chantilly] ), as this was a product more easily stored and frequently used also in cooking and baking. Thus, a 'Kapuziner' was prepared with a very small amount of cream to get the 'capuchin' colour. Today, 'Kapuziner' is still served in viennese traditional cafés: still black coffee with only a few drops of cream (in some establishments developed into a capå of whipped cream, but that's another story).
Moka coffee is coffee brewed with a moka pot, a stovetop coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee at a lower pressure than an espresso maker. The flavor of moka pot coffee depends greatly on bean variety, roast level, fineness of grind, and the level of heat used. Due to the higher-than-atmospheric pressure involved, the mixture of water and steam reaches temperatures well above 100 °C, causing a more efficient extraction of caffeine and flavors from the grounds, and resulting in a stronger brew than that obtained by drip brewing.